OUR STORY

We’re not here to reinvent pizza. We’re here to make it Bangin’.

Bangin’ Pizza started out in a little café in rural Christchurch, where pizza nights quickly became the only thing people really cared about. So we followed the fire. We packed up the oven, moved to the city, and built something new—simple, honest, full of flavour.

Our dough is the real deal. Fermented for 72 hours, hand-shaped, soft inside with just the right amount of chew. We don’t cut corners. Ever.

The meat? Smoked low and slow. Think pulled pork with a hint of fire, or pastrami that melts into the crust. It’s pizza with a twist—somewhere between Italian roots and smoky backyard BBQ.

We’re here Thursday to Sunday, until sold out. No fluff. No gimmicks. Just good pizza done right.